chef, Chef Instructor & COOKBOOK AUTHOR andrea gray
Mexico! It's where, I fell in love with the old world techniques— the time taken to grind spices with a mortar and pestle, toast seeds and chiles on a comal, work masa to make tortillas by hand— that seem to honor ingredients and coax out the flavors in a way is almost magical. These, along with the culinary history behind the dishes, are collected in my cookbook, Celebraciones Mexicanas: History, Traditions and Recipes , co-written with Adriana Lahl.
"My culinary began journey in the kitchens of New York City’s Little Italy. At the age of 16, as an au pair in France, I began to explore Provençal cooking. Married, my mother-in-law taught me the Puerto Rican cuisine of my husband's home. I added to this foundation as Executive Chef/Owner of Tai-Pan Diane, an Asian fusion restaurant in New York’s City Island. But it wasn’t until I came to San Francisco that I really came into my own as a chef, where we are blessed with locally-sourced, organic ingredients and a food scene is all about a chef’s creativity: the perfect culinary crossroads for the myriad of cuisines I love to prepare!" Author of the award-winning cookbook, Celebraciones Mexicanas: History, Traditions and Recipes, Chef Gray has cooked for Bay area C-level executes from such firms as AirBnB and Google, catered team-building events and board luncheons for Twitter and Levi Strauss , ladies nights-out, non-profit fundraising events, and other gatherings of up to 50 people.
From Larry Oct. 27, 2014 5 STARS “I hosted a 50th birthday dinner at our home last night form my wife and 12 of her close girl friends. Tres Señoritas Gourmet did an outstanding job.
We interviewed three other private chefs: Andrea was the most professional, the most responsive, and by far the most creative. We wanted great food , something unique and creative, without being stiff and formal. Enter Andrea, with her Mexican themed dinner complete with her own plates, glasses and table decorations. Fun, Festive, and Uniquely Fresh!
From Maureen K. June 21, 2015 5 STARS "Andrea was fantastic! She and team cooked an amazing feast of fresh tacos for our group of 10. Everything from the fresh salsas to the handmade tortillas were delicious. I highly recommend Andrea and would love to have her cook for us again!"
From Sheila R.. June 21, 2015 5 STARS "Andrea helped me with an engagement party for my brother. I had a number of food restrictions and personalities that she was able to work into the menu. No one felt like that were left out! She helped me with decor and brought a great staff to help her. The party was a huge success and everyone is still talking about how great the food was! Thank you Andrea!!"
- Central Mexican (Mexico City and Oaxaca to Pueblo)
- Cazuelas (traditional dinners served in traditional Mexican clay casseroles)
- Antojitos (Mexico's answer to Tapas)
- Comida Alfrancesada (French-influenced Mexican)
- Tortilla and Salsa-making Classes
- Learn-Cook-Eat Mexican dinners
- Mexican bar menu and Mezcal or Tequila Tasting
THINK YOU KNOW MEXICAN?
"WE SKIP BURRITOS ALTOGETHER AND GO WELL BEYOND TACOS AND TAMALES .... AUTHENTIC, FRESH, LOCALLY-SOURCED ORGANIC AND SUSTAINABLY-RAISED INGREDIENTS, FOOD THAT IS FESTIVE IN ITS COLOR AND FLAVOR, STEEPED IN TRADITION, RIGHT DOWN TO THE TORTILLAS MADE BY HAND IN FRONT OF YOUR GUESTS, HAND-THROWN, HAND-PAINTED DINNER PLATES, MOUTH-BLOWN GLASSWARE, AND WOVEN TABLE LINENS.
"Chef Andrea Gray executed extraordinary culinary classes for our very important client. Her unparalleled expertise afforded participants an interactive lesson they could not have been exposed to elsewhere based on her extensive epicurean knowledge and talent. The experience truly exceeded everyones expectations. All the participants were excited about the cooking skills Chef Gray shared, raved about the delicious meal they enjoyed and expressed gratitude for their new found enlightenment about various culinary traditions." Carri J. IfOnly
All about food, culture and life in San Francisco's Mission District, MY MISSION: TASTE OF SAN FRANCISCO.
CONTACT CHEF GRAY:
Every menu is custom-designed, working closely with the host/ess
SAMPLE MEXICAN CHEF'S TASTING MENU
Table de Carnes Ahumados y Quesos / Mexican Cured Meats & Cheese
Housemade Cecina / Dried Cured Chorizo / Queso Fresco / Manchego
Chile-Peanut Dusted Jicama, Cucumber, Pineapple Bites
Black Bean Tapenade with Charred Panela Cheese and Avocado
Tequila-Cilantro Cured Salmon
Tostadita de Pollo en Mole
“green” nopalito tortilla / shredded chicken / Queso Cojita
Chilled Avocado Soup / seared chipotle shrimp
crusty baguette / Heirloom tomatoes / chayote / jicama / cucumbers / fresh tomatillos/ Queso Fresco / Balsamic vinaigrette
PLATOS FUERTE (LARGER PLATE)
Pistachio-crusted Salmon with Pistachio Pipian
(Pipians, similar to moles, are thick sauces made with seeds, nuts, chiles and spices)
Spiced Fig Sherbet / Pistachio Dust
Agave & Rum Soaked Mexican Corn Cake
MODERN MEXICAN TACO MENU
CHOICE OF HANDMADE TORTILLAS
Nopalito: "Green" tortillas infused with baby cactus paddles
Traditional: White or Yellow Corn
Arranchera: Steak / Bacon / Roasted Poblanos / Melted Queso Oaxaca
Chicken in Blackberry Mole: Plantain Mash /Quesos Cotija
Lamb Picadillo: almonds / golden raisins / green olives
Riced Cauliflower: poblanos /Spanish white onion/ Manchego
Almost Paella: All the seafood & veggies (no rice)
Carne Apache: Filet Mignon marinaded in lime and spcies / Quesos Cotija & Fresco